Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
Prep35 min
Cook25 min
Soak30 min
Servings4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
A classic Chettinad delicacy, this spicy goat intestine fry is packed with aromatic spices. Tender pieces of kudal are pressure cooked and then pan-fried to create a rich, flavorful, and semi-dry dish that is a true testament to the bold flavors of Tamil Nadu.
A tangy and spicy South Indian soup made with ripe tomatoes, tamarind, and aromatic spices. This comforting classic is perfect served with hot rice or enjoyed on its own as a light, flavorful soup.
About Steamed Basmati Rice, Kudal Varuval and Tomato Rasam
Perfectly spiced, protein-packed goat intestine fry with rice & gut-friendly rasam. An adventurous treat!
This tamil dish is perfect for lunch. With 670.9699999999999 calories and 32.62g of protein per serving, it's a high-fiber, muscle-gain option for your meal plan.
1gfat
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
286cal
23gprotein
16gcarbs
16gfat
Ingredients
500 g Goat Intestine (cleaned and chopped)
1 tbsp Turmeric Powder (for cleaning)
1 tbsp Salt (for cleaning)
2 cup Water (for pressure cooking)
3 tbsp Sesame Oil (preferably gingelly oil)
2 pcs Onion (medium, finely chopped)
2 pcs Tomato (medium, finely chopped)
2 tbsp Ginger Garlic Paste
3 pcs Green Chilli (slit lengthwise)
1 sprig Curry Leaves
2 tbsp Coriander Seeds
1 tsp Cumin Seeds
1 tsp Fennel Seeds
1 tsp Black Peppercorns
5 pcs Dried Red Chillies (adjust for spice level)
1 tsp Red Chilli Powder (adjust to taste)
0.5 tsp Garam Masala
3 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Thoroughly Clean the Kudal
This is the most critical step. Turn the goat intestines inside out. Gently scrape the inner layer with the back of a knife to remove any impurities.
In a large bowl, add the intestines, 1 tbsp of turmeric powder, and 1 tbsp of salt. Rub them together vigorously for 5 minutes. This disinfects and removes any strong odors.
Rinse under cold running water multiple times until the water runs completely clear. This may take 5-10 minutes.
Once clean, chop the kudal into small, 1-inch bite-sized pieces.
2
Pressure Cook for Tenderness
Place the chopped kudal in a pressure cooker. Add 2 cups of water, 0.5 tsp of the cooking turmeric powder, and 0.5 tsp of the cooking salt.
Secure the lid and pressure cook on medium-high heat for 10-12 whistles, or approximately 20-25 minutes, until the kudal is completely soft and tender.
Allow the pressure to release naturally. Open the cooker, drain the kudal, and set it aside. The cooking liquid can be discarded or saved for other gravies.
3
Prepare the Fresh Chettinad Masala
While the kudal is cooking, heat a small, dry pan over low heat.
1.5 tbsp Tamarind Paste (or a small lemon-sized ball of tamarind soaked in 1/2 cup warm water)
4 cup Water (divided for cooking dal and rasam base)
2 tsp Rasam Powder (use a good quality store-bought or homemade powder)
0.25 tsp Turmeric Powder
1 tsp Salt (or to taste)
0.5 tsp Jaggery (powdered, optional to balance flavors)
1 tbsp Ghee (can be substituted with oil for a vegan version)
0.5 tsp Mustard Seeds
0.5 tsp Cumin Seeds
2 whole Dried Red Chillies (broken into halves)
4 clove Garlic Cloves (lightly crushed with the side of a knife)
10 leaf Curry Leaves (fresh)
0.25 tsp Hing (asafoetida)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Cook the Dal: In a pressure cooker, combine the rinsed toor dal, turmeric powder, and 1 cup of water. Pressure cook for 4-5 whistles on medium heat until the dal is completely soft and mushy. Once the pressure releases naturally, open the cooker and mash the dal well with the back of a spoon. Set aside.
2
Prepare the Rasam Base: While the dal cooks, combine the chopped tomatoes, tamarind paste, rasam powder, salt, and jaggery (if using) in a medium-sized pot. Add 2 cups of water. Bring the mixture to a boil, then reduce the heat and simmer for 8-10 minutes until the tomatoes are soft and the raw smell of the tamarind has disappeared.
3
Combine and Simmer: Pour the mashed dal into the tomato-tamarind mixture. Add 1 more cup of water, or adjust to achieve your desired consistency. Stir everything together well. Bring the rasam to a gentle simmer over low heat for 5-7 minutes, allowing the flavors to meld. A frothy layer will form on top. Do not let it come to a rolling boil, as this can diminish the aroma.
4
Prepare the Tempering (Tadka): Heat ghee in a small pan (tadka pan) over medium heat. Once hot, add the mustard seeds and let them splutter completely. Add the cumin seeds, broken dried red chillies, and crushed garlic. Sauté for 30-40 seconds until the garlic turns light golden and fragrant. Finally, add the curry leaves and hing, and sauté for another 10 seconds.
5
Finish and Garnish: Immediately pour the hot tempering over the simmering rasam. You will hear a satisfying sizzle. Stir gently, then turn off the heat. Garnish with freshly chopped coriander leaves. Cover the pot and let the rasam rest for at least 5-10 minutes for the flavors to infuse before serving.
Add the coriander seeds, cumin seeds, fennel seeds, black peppercorns, and dried red chillies.
Dry roast for 2-3 minutes, stirring constantly, until they become fragrant and slightly darker. Do not let them burn.
Remove from heat and let the spices cool completely. Grind them into a fine powder using a spice grinder or blender.
4
Create the Varuval Base
Heat the sesame oil in a wide, heavy-bottomed pan or kadai over medium heat. Once hot, add the curry leaves and let them splutter.
Add the finely chopped onions and sauté for 6-8 minutes until they turn soft and golden brown.
Add the ginger-garlic paste and cook for another 2 minutes until the raw aroma disappears.
Stir in the slit green chillies and chopped tomatoes. Cook for 5-6 minutes, mashing the tomatoes with your spoon, until they break down and the oil begins to separate from the mixture.
5
Fry and Finish the Dish
Lower the heat and add the freshly ground Chettinad masala powder, the remaining 0.5 tsp turmeric powder, 1 tsp red chilli powder, and the remaining 1 tsp salt. Sauté for 2 minutes until the spices are fragrant.
Add the pressure-cooked kudal to the pan. Mix thoroughly to coat each piece evenly with the masala.
Continue to cook on medium-low heat for 10-15 minutes, stirring every few minutes. This roasting step is key to developing the 'varuval' texture. The masala will thicken and cling to the kudal pieces.
Sprinkle the garam masala over the top, give it a final stir, and cook for one more minute.
Garnish with freshly chopped coriander leaves and serve hot.
